In Gujarat, tea-time isn’t complete without a plate of fritters. Vendors in bustling bazaars and families in small towns all share the same ritual — a pot of steaming masala chai, a drizzle of monsoon rain outside, and something crisp and spiced to dip alongside. Methi gota, fritters made with fresh fenugreek leaves and chickpea flour, are one of the most beloved choices.
Traditionally deep-fried until golden, they’re a celebration of contrasts: the light bitterness of fenugreek softened by warming spices, the crunch outside giving way to a pillowy bite inside. Every Gujarati household has its own version, often passed down quietly through generations.
This baked take on methi gota holds onto the heart of that tradition while cutting back on oil. Instead of bubbling in a kadhai, they turn golden in the oven — lighter, crisp, and still deeply satisfying. The flavor is every bit as nostalgic, and it’s the kind of recipe that lets you honor heritage while suiting today’s kitchen.
Why you’ll love this
- Fresh fenugreek leaves give a unique, slightly bitter bite balanced with spice.
- Baked instead of fried — lighter and less greasy, but still crisp.
- Naturally vegan and gluten-free with chickpea flour as the base.
- Works as a tea-time snack, party appetizer, or side for an Indian meal.
Baked Fenugreek Fritters (Methi Gota)
Ingredients
Ingredients
- 150 ml warm water
- 1 tablespoon vegetable oil plus extra for brushing
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- ¼ teaspoon mild chili powder
- Pinch of asafoetida optional
- ½ teaspoon baking soda
- 1 teaspoon freshly grated ginger
- 1 green chili finely chopped
- 2 tablespoons chopped fresh coriander
- 40 g fresh fenugreek leaves chopped (or 2 tablespoons dried kasuri methi)
- 150 g chickpea flour gram flour/besan
Instructions
Instructions
- Preheat the Oven: Heat oven to 200°C (400°F). Line a baking tray with parchment and brush lightly with oil.
- Mix Wet Ingredients: In a bowl, combine warm water, 1 tablespoon oil, sugar, salt, coriander, cumin, turmeric, chili powder, asafoetida, baking soda, ginger, and chopped chili.
- Add Herbs: Stir in chopped coriander and fenugreek leaves.
- Make the Batter: Gradually add the chickpea flour, stirring until you get a thick, sticky batter.
- Shape the Fritters: Use a spoon to drop small mounds of batter onto the prepared tray. Leave space between each one. Lightly brush or spray the tops with a little oil.
- Bake: Bake for 15–20 minutes. Flip each fritter carefully, brush again with oil, and bake another 8–10 minutes until golden and firm.
- Serve: Let cool slightly. Enjoy warm with chutney or yogurt dip.
Notes
- Use spinach or kale instead of fenugreek leaves if fresh methi isn’t available.
- Add chopped dill for a fragrant twist.
- Substitute ajwain (carom seeds) with fennel seeds if you prefer a milder flavor.
- Chop fenugreek leaves finely to avoid clumps in the batter.
- Brush or spray oil generously before baking for a crisp outer layer.
- Don’t make the batter too thin — fritters should hold their shape when scooped.
- Batter can be mixed up to 2 hours in advance and refrigerated.
- Baked fritters stay fresh for 1–2 days in an airtight container.
- Reheat in the oven at 350°F (175°C) for 5–7 minutes to restore crispness.
- Serve hot with mint chutney, tamarind chutney, or coriander chutney.
- Pair with masala chai for a classic tea-time combo.
- Add as a crunchy side to dal and rice for a fuller meal.
- Spicier: Add red chili flakes or extra green chilies.
- Tangier: Mix in amchur (dried mango powder) for extra sour notes.
- Creamier: Stir in a spoon of yogurt (if not vegan) into the batter.
- Fusion: Serve as party appetizers with ketchup or yogurt dip.
- Protein boost: Mix in crushed roasted peanuts or sesame seeds.
Nutrition
FAQ
How long do baked fenugreek fritters/methi gota last?
They’re best eaten fresh but can be stored in an airtight container for 2 days. Reheat in oven for crispiness.
Can I freeze them?
Yes. Freeze after baking; reheat directly in the oven until warm and crisp.
Can I adjust spice levels?
Absolutely. Add or reduce green chilies to suit your taste.
What’s the best side to serve with methi gota?
Classic choices are mint chutney, tamarind chutney, or simply hot masala chai.
This baked version of fenugreek fritters/methi gota respects the Gujarati tradition while making it lighter and easier for everyday cooking. You still get that unmistakable fenugreek aroma, the warmth of spices, and a crisp bite — all without frying. It’s heritage meeting modern kitchen convenience.
If you try this Baked Fenugreek Fritters (Methi Gota), let me know how it went in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more:
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